I cooked Soya Mince (not Quorn) curry a couple of days ago. It always needs more flavours/spices (not chillies) added, because Soya mince has no flavour of its own. Always taste and adjust seasoning to your taste at the end of cooking.It is lovely with a naan or chapatti a simple pilaf rice. You can make Mexican chilli also from Soya mince, I do.

PS The vegetable dish on the side is baby courgette bhaji. I guess you could call a bhaji a curry without sauce!

The outer, tough leaves may not be as tasty. For a meal for two, there are enough leaves with one cauliflower. Now if you have a family, that is another matter One trick is to snap/break the central vein on the leaf. If it is fibrous, it is not good.

My eldest nephew hates mushrooms but his younger 2 brothers love them. He is staying on later at school tonight so I won't be cooking for him, so tonight's dinner is going to be mushroom stroganoff with rice for the 9 and 7 year olds.

I made a gorgeous meal last night. I sweated some onion, mushrooms, peppers and a rather overripe tomato, then mixed in a couple of teaspoons of SDT paste with a squirt of tomato puree, a splosh of red wine vinegar and some water, and put whole pan in the oven (mostly because I was running out of hob room, but it actually worked well as it remained quite saucey!) Also pressed, cubed tofu tossed in seasoned cornmeal and fried, and some gnocchi, plus a green salad and some pecorino. It was kind of like Italian sweet and sour, really really tastey!

yesterday, as mentioned elsewhere, Snackistan recipe for fried water melon (sprinkled with freshly made dry 'harissa' spice mix) and pan fried halloumi. (Posh M&S version no better than Turkish supermarket one, for the record.)

Last edited by Herbidacious on June 4th, 2017, 7:38 pm, edited 1 time in total.

Last night I had an old favourite of mine of mushrooms fried in garlic butter, a few chopped spring onions chucked in a the end and mixed with spaghetti, a little of the pasta water and lots of black pepper

I use black eye beans for a shephedess type pie, the soft texture and rich flavour works well.

Yesterday I made these lasagne rollsThey are delicious but it's a but of a fiddle, and three, though only 65 g pasta is rather a big portion, I might try doing it layered but what makes the rolls so nice is that the cheese filling doesn't merge with the ragu at all so the layering has to be done cautiously.I made a few tweaks, I had no yellow squash / courgette so I used all green then used orange capsicum for colour. I added a little basil, and of course you don really need to top each portion with a full 4 oz / 100 g mozzarella not sure how much I used but less than half that certainly

I just made myself a seriously inauthentic, but rather tasty store cupboard 'quesadilla'.

I smeared some chipotle paste on a corn and wheat tortilla, then topped with thinly sliced halloumi, some sliced baby plum tomatoes, some Luchito smoked chilli ketchup (more like a cross between a salsa and a relish than the Heinz variety) some Italian garlic seasoning, some cumin (ground and whole seeds), then some pesto... I cooked it in the oven until the tomato slices had collapsed and the halloumi was melting, took it out, scattered some fresh coriander on it and put another tortilla on top and cooked for another five minutes or so.

Herbidacious wrote:our 'lasagne rolls' look nice, Sue. I take it you used the grateable mozzarella.

I'm not sure I'll bother to actually roll them again, but the method of making a fillingwith the ricotta set with just a little egg (1 per 500 g) and delicately flavoured with a bit of "parmesan" / pesto / basil is excellent, as long as you can stop it mixing with the ragu (or it won't set to the nice silky texture), and I actually used a packet of ready shredded mozzarella , the rest is in the freezer, works well as a topping on various things. Never used it before

yesterday: pressed tofu satay. Th satay sauce was cooked for the last 15 minutes (in the oven), with the tofu, which I was sceptical about, but it changed it's consistency and colour. It was a bit custardy in texture, actually but nevertheless ok. Tasted nice.

For lunch I tried out yet another recipe for my veggie D-I-L, It was good. Courgette , goats' cheese and hazlenut clafoutis from an old Saveurs recipe. I could translate it for anyone who fancies it but for non-veggies Mr R said "OK for lunch but no texture, bit like eating savoury pudding

Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

Herbidacious wrote:A gratin (?) of casarecce pasta with roasted butternut squash, garlic, onion, fresh sage, smoked paprika and xx cheddar and a bit of parmesan, with marscapone to bind it/in place of a bechamel.

That sounds like something my nephews would like. Adaptable too so I could add in some bacon lardons if there were any needing using up.

Yes indeed. It was really quite tasty - especially for something I just happened to have the ingredients for (the marscapone was for the cake I didn't make last week.) It would work with creme fraiche as well. Could be good with a dessertspoon of s-d tom paste?

Hello, I'm joining this great thread on the 23rd page! Not sure how long it'll be before I catch up

Anyway, not I, but OH cooked a fantastic pea, ricotta and lemon risotto today: http://ifthatsdinnerivehadit.com/recipe.php?id=70Funnily enough, the River Cafe is at the end of our road (the recipe is apparently from their Green Cookbook) but unfortunately somewhat out of our price range!! We see the chefs sitting out on the kerb outside the kitchen entrance puffing away on their ciggies or nattering on their mobiles during their breaks!

We didn't have fresh peas, spring onions or vermouth, so used frozen peas, half a normal onion and gave the alcohol a miss. It was SENSATIONAL. Thoroughly recommend it.

We've made a number of different versions as we haven't had eg fresh horseradish, so used horseradish sauce instead, and used different vegetables - yesterday was spring greens. And we never have celeriac - but the basic idea is fantastic. It's also good with bacon if you're not being veggie.

that butternut squash recipe sounds interesting. Did you ever ever make it Zosh?I did a course on Kimchi making courtesy my daughter Kavey. It was interesting. I made it once, but it never tasted as good as the one we had in Nirth Korea every day when we were ther, so never made it again. I am still interested in a good brand of Korean Kimchi to buy, if anyone knows of one.I made an egg curry yesterday, with courgette, because I had a courgette that needed using up. It was nicer than the plain egg curry . I took some for my neighbour, who is a little poorly at the moment. She too loved it and asked what did you add to it? I will definitely try adding other vegetables to my egg curry in the future.

I roasted the BNS yesterday and the sauce has been made this evening. I have added my tweak as I did not have the requested chocolate (except for his stocking) So used cocoa powder and some jagory gor. The rose coco (had no black) beans are now residing in the unctuous slurry ! Sorry but it tastes divine I will let it stagnate overnight and put it together tomorrow for supper. We decided that it needs a crunch (tortilla chips) and not flour tortillas so that is our choice. Fingers crossed !